Horseradish gives this pot roast a boost of tangy flavor.
Sun Roasted Beef with Horseradish Gravy
For the meat:
1 (3 to 3 1/2-pounds) boneless beef rump roast, cut into 2 pieces
2 tablespoons olive oil
4 carrots, cut into chunks
2 stalks celery, cut into chunks
3 medium potatoes, peeled and cut into chunks
1 onion, sliced
6 tablespoons prepared horseradish sauce
1/2 cup water
1/4 cup red wine vinegar
1/4 cup Worchestershire sauce
2 cloves garlic, minced
For the gravy:
3 tablespoons cornstarch
1/3 cup cold water
Set Sun Oven out to preheat.
Heat the oil over medium-high heat in a large roasting pan or pot; add the meat and brown on all sides. Remover from heat and transfer the browned meat to a plate. Put the carrots, celery, and potatoes in the roasting pan. Place the meat, with any accumulated juices, onto of the vegetables. Cover the meat with the onions. In a small bowl, combine the water, vinegar, and garlic and pour it over the meat. Cover and transfer to the Sun Oven. Roast until the meat is tender, about 2 hours. To prepare the gravy: Strain the cooking liquid into a sauce pan. Set the vegetables aside. In a small bowl, whisk together the cornstarch and water until smooth. Whisk the cornstarch mixture into the cooking liquid and cook over medium heat, stirring often, until thickened. Serve roast with reserved vegetables and gravy.
Makes 6 to 8 servings.